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Peperoncini Stuffed with Smoked Salmon and Dill Cream

20 Peperoncini (pickled tuscan peppers, about two 9-ounce jars), drained
4 oz Cream cheese, softened
2 tb Unsalted butter, softened
2 tb Minced fresh dill
2 tb Minced shallot
2 ts Fresh lemon juice
3 oz Thinly sliced smoked salmon, finely chopped


Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the sallot, a nd the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper well. Transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked slamon and dill cream into the peperoncini. The pepero ncini may be prepared 1 day in advance and kept covered and chilled.

Yield: 20 hors d'oeuvres




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